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PechaKucha Presentation

Presenter bw steve mchugh

Steve McHugh

Chef/Owner, Cured in San Antonio

Great Service: A Recipe for a Life Well Lived

PRESENTED ON DEC 01, 2015
IN SAN ANTONIO @ VOL 20
Steve McHugh is a renowned chef and restaurateur who shares his passion for great service through the people who have been most influential to him. His parents taught him to serve others because it brings happiness. Chef John Besh helped him develop a palette able to detect nuanced flavors many of us can only dream of tasting. And while he was beating cancer, his oncology team showed him even a hospital can create an inviting environment for guests. Most people can forgive a mistake; people just want to see you try.
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Indonesian Food Channel

BY HARYO PRAMOE
@ VOL 18 ON JUN 24, 2014

Haryo Pramoe has over thirteen years of experience in the world of culinary and kitchen management industry. Unsatisfied with the visual quality of cooking programs on television, he decided to create Indonesian Food Channel (IFC), using YouTube as platform. IFC delivers the best food visual supported by professionals (cameramen, chefs, food stylists, directors) with similar passion on cuisine and culinary art. Chef Haryo believes that through IFC he can promote Indonesian cuisine and tourism more effectively as well educating the young generation to be proud of their cultural heritage. (in Indonesian)

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Culinary School

BY RICHARD WILLIAMS
@ VOL 15 ON APR 14, 2015

Richard describes his experience in culinary school. He talks about the good and bad reasons people attend, and what to expect when you graduate.

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The Great Loves of My Life: food and travel

BY HANNAH MCDONALD-MONIZ
@ VOL 1 ON FEB 11, 2016

Hannah McDonald-Moniz is a traveler, storyteller, list-maker, and food enthusiast. Hannah speaks about the two great loves of her life: food and travel. While eating her way around the world, she has realised that food is truly the way to a country’s heart, and that through the particularities and traditions surrounding cuisine, we can learn about the history, culture, and spirit of a place.

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Uncomplicated

BY CLAIRE TANSEY
@ VOL 12 ON SEP 30, 2016

Claire Tansey is a chef, teacher and food expert. She has over 20 years experience in restaurants, education and media, notably as Food Director at Chatelaine and on Cityline. She thinks life is complicated; cooking shouldn't be. 

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From Siberia to Texas: Uncovering My Family’s Immigration Story One Recipe at a Time

BY MARY KALTENBERG
@ VOL 33 ON MAY 22, 2017

Mary Kaltenberg best introduces her story herself:

"It started during a blizzard storm the first week I arrived back in the United States early 2016. As an activity for my mom and I during this cold snowy day, we gathered recipes and started compiling them into a cohesive cookbook. I asked questions about the origination of the recipe and through each recipe lived a different story. Translating and transcribing developed into a documentation of our family history, rich of funny, suspenseful and adventurous stories. One recipe at a time I uncovered the story of my Jewish, Russian, Polish family - how they became a family, survived in Siberia, were deported and stripped of citizenship and the humor of eventually adapting to American culture."

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Food Journey

BY HONEY DAHLIA
@ VOL 1 ON APR 27, 2017

Honey Dahlia is a backpacker, She talked about Food Journey. She shared about her travel and food experiences at some countries and how she got inspired by some movies to visit the countries and taste the local food.

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A Life of Service

BY ROB FRASER
@ VOL 11 ON NOV 07, 2017

Rob Fraser has spent his life creating art and serving communities accross the country. His time in Ellensburg reflects this desire to create inclusivity and beauty.

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BARBOKA

BY GUSTAVO GRANADOS
@ VOL 8 ON MAY 18, 2017

Estudió en The culinary institute of america, ha trabjaado en importantes restaurantes alrededor del mundo y también es  consultor de restaurantes 

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The climate diet

BY RUBEN HAZELZET
@ VOL 48 ON MAY 08, 2018

The Climate Diet is a global sustainable food initiative. They create accessible recipes that battle the effects of climate change. How? By collaborating with Master Chefs around the world that inspire a climate diet.